Selection of bunches on table separator;
Full destemming without crushing;
Stainless steel tank filling by gravity;
Pre-fermentative cold maceration for three days with daily pigeage;
Alcoholic leavening and maceration at controlled temperature (20°C to 22°C) with more pigeage than pumping;
At the end of alcoholic leavening, racking through gravity and separation of press from must;
Spontaneous and complete malolactic leavening;
Ageing on French oak casks for 6 months.
Visual Analysis: Ruby red color of average intensity.
Scent Analysis: Intensity and elegance of fruit aromas, such as cherries. Very complex because of the oak time, contains notes of tobacco and white chocolate.
Taste Analysis: Brings refinement and subtlety, average structure and freshness.
Service and Harmonization
Harmonization: Sides dishes made of meat (red, white and game) along with vegetables, fruits and soft tasted cheeses such as brie.
Serving temperature: 15°C a 16°C.
Recommended glass: Grand Ballon “Borgogna”.
Region: Campanha Gaúcha – RS
Soil: Sandy clay loam with plain topography
Climate: Warm and sub humid
Variety: Pinot Noir
Harvest: Manual and selective